Heat a large skillet over medium heat and add the butter and olive oil. Add the sliced onion with a pinch of salt and cook for 15–20 minutes, stirring occasionally, until golden and jammy. If they begin to stick, deglaze with a splash of water, stock, or wine.
Add the minced garlic and cook for 30–60 seconds until fragrant. Stir in the smoked paprika, garlic powder, and dried Italian herbs, and cook for an additional minute to allow the spices to bloom. Deglaze with the white wine (or stock) and reduce by about half.
Pour in the cream, then add the chilli crisp oil and soy sauce. Simmer gently for 3–4 minutes until slightly thickened. Meanwhile, cook the pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
Add the pasta to the sauce along with Parmesan and some of the chopped parsley. Toss until the pasta is coated, loosening with splashes of pasta water if needed.
Season to taste and serve with more Parmesan, the remaining parsley, and extra chilli crisp oil if desired.